Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Place the bottle of Cava Penedès in the refrigerator for at least 2 hours before serving. This will ensure that the wine is nicely chilled and refreshing.

Chill the Cava

Rinse the oysters under cold water and scrub the shells to remove any dirt. Serve them on a platter with lemon wedges and your choice of sauce.

Prepare Fresh Oysters

Toast the slices of bread until golden brown. Top each slice with chopped tomatoes, fresh basil, olive oil, salt, and pepper. Arrange on a serving plate.

Make Bruschetta

Cut the Manchego, Brie, and Goat Cheese into bite-sized pieces. Arrange them on a cheese board with some crackers, nuts, and fruit if desired.

Assemble Cheese Platter

Select a mix of olives. Rinse them briefly under cold water and pat dry. Place them in a small bowl for serving.

Prepare Olives

Once the Cava is chilled and the food is prepared, pour the Cava into flutes. Serve immediately alongside the oysters, bruschetta, cheese platter, and olives for a delightful pairing experience.

Serve and Enjoy

Cava Penedès

Fresh Oysters

Bruschetta with Tomatoes and Basil

Cheese Platter (Manchego, Brie, Goat Cheese)

Olives (mixed)

PERE MATA "Cupada No. 25" Reserva

Veuve Roederer Cliquot Estate Label

Jean – Luc Joillot Magnum

Coupe Non Pinotage

Grone

Most Louis and Sauvi Chardonnay

Champagne Pinot Riesling

Make PERE MATA "Cupada No. 25" Reserva Recipe in just 30m. Cava Penedès DO, Spain 2018

Pere Mata "cupada No. 25" Reserva Recipe

Descriptors

Tasting Notes

Food Pairings

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